https://www.busogko.com/blog daily 0.75 2021-03-02 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/60253016dbbd1927a4133e78/1613049881710/IMG_5582.jpeg The Menu https://www.busogko.com/blog/everyone-needs-a-little-dp monthly 0.5 2021-02-06 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/601ecaa5d2ede90bed8752c5/1612630697198/CLub+H+Logo+1+copy.jpeg The Menu - Everyone Needs A Little DP https://www.busogko.com/blog/vmrswbb0pc9i47pmqhb5da25d2hjfx monthly 0.5 2021-02-08 https://www.busogko.com/blog/25dg00jicpb9ntjclzlognbojuqkpi monthly 0.5 2021-02-09 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6022d61f19670322f0de00f3/1612895781791/IMG_2850.jpeg The Menu - Air Fried Pork Belly - Note the texture… The Pork Bellies were purchased from Costco. If your goal is to make a Lechon Kawali, or Cicharrone, you will need skin on the pork belly and this pork belly is not for the project as it is skinless. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6022d54a2552481c11c7878c/1612895704264/IMG_2849.jpeg The Menu - Air Fried Pork Belly - Space out your bellies! You want that warm air fryer air to flow through your meat. https://www.busogko.com/blog/8emb3jxtk1c77t45ae28s3uk57v6qh monthly 0.5 2021-02-11 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6023f4057f47f82f6b48dabe/1612968969827/IMG_2862.jpeg The Menu - Surplus of Carrots = Carrot Cake - Mix! Difficult to see…but you want the dough to be smooth and ALL the dry ingredients thoroughly mixed. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6023f26ea03f004ba0da01d5/1612969160868/IMG_2860.jpeg The Menu - Surplus of Carrots = Carrot Cake - Browning Your Butter Over medium heat, brown place your butter and heat. Things to notice in this pic is the froth that butter makes will make it difficult to determine the brownness of the butter. Stir regularly and remove from heat to inspect, like what I did in this picture. Note the particles at the uncovered aspect of the pot. Those little brown bits are the buttery magic we are after. You will also see some toasted particles in the froth. After this inspection the butter was browned to my desired brownness in another min or two. The process requires attention as butter is very easy to burn. You do not have to keep the pot on the heat. I suggest picking it up and inspecting it. Use a whisk so it scraps off the deliciousness from the bottom of the pot. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6023f4e6eec89f43755818b5/1612969194772/IMG_2863.jpeg The Menu - Surplus of Carrots = Carrot Cake Pour in to your forms and bake… We ended up with two loaves…by the end of the night, there was 1 loaf (minus the a little of the top end so it fits in the container). https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6023efd37d4a4f2adb6d8da0/1612967897265/IMG_2856.jpeg The Menu - Surplus of Carrots = Carrot Cake - Manual Grating Carrots Use the finest grate. Place the carrot tip side down onto the grate, the thicker part of the carrot will help with holding and control. With medium pressure down, grate the carrots in a circular pattern. Note the texture of the carrots, it should be very moist. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6023f0f5ad050d61c90e2f16/1612968185598/IMG_2858.jpeg The Menu - Surplus of Carrots = Carrot Cake - If you have a scale… Weighing your grated carrots is infinitely easier then trying to measure using a measuring cup. Do not forget to tare or zero the scale with an empty bowl! This way the scale will be set to 0 with an empty bowl and provide you with the weight of the carrots only. A little math is involved here..approx. 5.7oz per cup of grated carrots. Looking for 3 cups, that is equivalent to 17.1oz or 1lb 1oz (16oz per lb). https://www.busogko.com/blog/5l7late0cyzse4ghnm39ue9mog7kg1 monthly 0.5 2021-02-12 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6024ae9196346a7792c25d3f/1613016827515/IMG_2891.jpeg The Menu - Pho does a body good - Post 1 hour and a half First taste test. Added at this point: fish sauce and coriander (forgot to add initially). Note the chard ginger and satchel. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6024ac0ea67d6b67735695ed/1613016440969/IMG_2879.jpeg The Menu - Pho does a body good - The MEAT I generally have oxtail in the chest freezer. Oxtail stew is a family favorite so I try to keep it in stock. NY Strip was also available as we had that several months ago. If you are wondering both were purchased at Costco. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6024ace672afc06e9ed5ca0e/1613016437877/IMG_2882.jpeg The Menu - Pho does a body good - Garnish! Diced Scallions Finely dice these spring onions. The people you are serving can choose how much or little…no judgement if they don’t use the garnish. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6024addbe9fc957772463de4/1613016544970/IMG_2885.jpeg The Menu - Pho does a body good - Cilantro… Yeah…they should be finely diced but I was rushing. It is what happens when you multitask. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6024af60173fb7490ff6cf3d/1613016934715/IMG_2895.jpeg The Menu - Pho does a body good - The finish product.. So delish! Well received and will be a staple on The Menu! https://www.busogko.com/blog/r6aalolnpqvko3ubnm65scj2v5hfgs monthly 0.5 2021-02-17 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6026beafa9c71d508f9730e6/1613151928550/IMG_2910.jpeg The Menu - Roast that Butternut - Ready to roast! Note that I placed foil down on the pan, it makes cleanup easier. Put some EVOO on the pan before adding the tossed and seasoned veg & squash. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/6026c8525d8f852450417c49/6026c87d62cef73ec1dcb7eb/1613154434648/IMG_2951.jpeg The Menu - Roast that Butternut https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/6026c8525d8f852450417c49/6026c87a415dfb0fcfcca76d/1613154431977/IMG_2925.jpeg The Menu - Roast that Butternut https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/6026c8525d8f852450417c49/6026c8750d136c0251ecc89d/1613154429921/IMG_2923.jpeg The Menu - Roast that Butternut https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/6026c8525d8f852450417c49/6026c87292922b12a8aff9d4/1613154425632/IMG_2922.jpeg The Menu - Roast that Butternut https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/6026c8525d8f852450417c49/6026c870161f400b0210e2ee/1613154420859/IMG_2953.jpeg The Menu - Roast that Butternut https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/6026c8525d8f852450417c49/6026c86d6c5c8b4a2440d6b7/1613154419542/IMG_2927.jpeg The Menu - Roast that Butternut https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6026bdb55d8f852450402e3f/1613151673837/IMG_2906.jpeg The Menu - Roast that Butternut - Cut up the Veg… Note the chunkiness of the chopping. When splitting the squash, keep your chef’s knife down and in the squash. Use the leverage to your advantage when splitting. https://www.busogko.com/blog/5xdv2v0b2hf3q6aix40twr95ldoq3o monthly 0.5 2021-03-01 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/602d4772d0e91245ac91187c/1613659510073/IMG_3069.jpeg The Menu - A Filipino Classic: Chicken & Pork Adobo - Everyone into the POOL! I finished searing the pork belly and seared the chicken thighs, skin side down only. Everyone was getting antsy and I needed dinner sooner rather than later. Note, the toasted garlic bits. Toast the garlic in the oil…it will infuse the oil enhancing the flavor of the dish. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/602d47afb8e6443d7b43d125/1613659732482/IMG_3077.jpeg The Menu - A Filipino Classic: Chicken & Pork Adobo - Sauce is getting there.. Everyone is in the pool and the sabaw (sauce/liquid) is not quite at its optimal silkiness. 15-20 more minutes and then everyone can eat. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/602d473ef5bccd64b3a56174/1613659392355/IMG_3066.jpeg The Menu - A Filipino Classic: Chicken & Pork Adobo - Where is the meat? Just finished cutting the pork and rinsed off the chicken. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/602d47909e76f470dd0596f7/1613659586682/IMG_3072.jpeg The Menu - A Filipino Classic: Chicken & Pork Adobo - Coconut Milk…adds a delicious richness Also bought at Costco in a case of 6. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/602e9a2cddd5ef655f06e4e7/1613667124596/IMG_3723.jpeg The Menu - A Filipino Classic: Chicken & Pork Adobo - The Acid… Can be difficult to find. Look for it in your Asian Market or gourmet grocery stores. If those two option come up with nothing, try a health food store like Vitamin Shop or other natural/organic stores in your area. You will need acid for this dish for that tangy flavor. As a sub, you can use the ole reliable, white vinegar. https://www.busogko.com/blog/evaoxghtyodxrvjf3jom9vjfqnzckv monthly 0.5 2021-03-02 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6030309cf104a0042698ee04/1613770913661/IMG_3081.jpeg The Menu - Air Fried Broccoli https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/6031987ff1d39225a063ca1e/1613863162475/IMG_3091.jpeg The Menu - Air Fried Broccoli - Do not forget to SHAKE! At 5 min intervals shake the air fryer basket so that the broccoli cooks evenly. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603199245c07095e99e739e1/1613863280557/IMG_3093.jpeg The Menu - Air Fried Broccoli Then serve with a side of Adobo! :) https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603197ef59eef05b52f525bf/1613862900929/IMG_3088.jpeg The Menu - Air Fried Broccoli - Oiled and Tossed! In a nice big bowl, oil, season and toss then you are ready to air fry. https://www.busogko.com/blog/jnzq3l81lvaq5bk88kcszs7uaom08i monthly 0.5 2021-03-04 https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d398b056f4f6524211820/1614625634420/IMG_3909.jpeg The Menu - Dear Meat, - Mix it all in.. 5 minutes before I serve the dish, I throw in the bok choy and let it sit. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603c915db5aaae47e898dd92/1614623749811/IMG_3877.jpeg The Menu - Dear Meat, - Pork makes everything taste better… Cube these bad boys as well. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d2e689295ad0aaf805fd9/1614622693717/IMG_3894.jpeg The Menu - Dear Meat, - Seared Pork and Venison… Note the delicious crust from searing. This is all temperature related. Set your stove to Medium-High and do not have too many pieces of meat in the pan/pot. This is one of the reasons the whole placing the meat in a clockwise formation working your way to the middle, helps. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d2e8e775eed6fbde60660/1614622898271/IMG_3893.jpeg The Menu - Dear Meat, Note the bottom of the pot… Those brown and black bits on the bottom are GOLDEN! Keep them and DO NOT wipe down the pot. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d3926dea190701ac46041/1614830892115/IMG_3914.jpeg The Menu - Dear Meat, Venison Stew with Rice My lunch the following day, I garnished the dish with some scallions. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d38fe95e5346643defa43/1614625216033/IMG_3900.jpeg The Menu - Dear Meat, - Bok Choy Cut the leaves, roll them together and slice. I did not want large pieces of bok choy. For my situation, it is easier to feed a toddler smaller pieces of vegetables AND easier to mix in with everything else. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d3467056f4f6524206fab/1614625389679/IMG_3879.jpeg The Menu - Dear Meat, - Contrast… Fat helps with the taste of the dish. You can adjust by adding more or less! https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d335cd5c9360a365a5099/1614623589577/IMG_3897.jpeg The Menu - Dear Meat, - Bella Mushrooms… To chop or not to chop. If all the adults were the only ones eating then I would just float these bad boys in the stew. Because I have kids, the best thing to do is to chop into quarters so everyone gets a little taste. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d2e42ca355d0ac50700e7/1614622284232/IMG_3895.jpeg The Menu - Dear Meat, - Sauté the veg Do NOT worry about scrapping the bottom of the pan. It will release from the bottom once the slow cooking is in order. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603d3439e6e7b15cb219eb6b/1614624118292/IMG_3876.jpeg The Menu - Dear Meat, - I like to weight the meat… I’m looking for about 10-12% pork for this dish. Feel free to add more or make it 100% venison. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603c8f78d5e6525faf4a9ac6/1614581713221/IMG_3875.jpeg The Menu - Dear Meat, - Cubed… Once cleaned and split, I cut the venison into cubes and place in a bowl to be weighed. Note the redness, and lack of fat. Venison is a very, very delicious lean meat. https://static1.squarespace.com/static/601844b9e9f9034475ddf21e/t/603c8d5edb382227fb843a07/1614581090575/IMG_3872.jpeg The Menu - Dear Meat, - Venison Clean Up… Note the cut on the left, those white connective tissue needed to go so they were promptly sliced off. 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